Creamy Tuscan Shrimp
Plump shrimp sauteed in a rich sun-dried tomato cream sauce with spinach and garlic — a restaurant-quality low-carb dinner that comes together in one pan in under 30 minutes.
Ingredients
- 1.5 lbs large shrimp (21-25 count), peeled and deveined, peeled, deveined
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic cloves, minced
- 1/2 cup sun-dried tomatoes in oil, drained, roughly chopped
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup Parmesan cheese, freshly grated
- 2 cups baby spinach
- 1/2 tsp Italian seasoning
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp fresh basil leaves, torn
Instructions
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1
Pat 1.5 lbs peeled, deveined large shrimp (21-25 count), peeled and deveined dry with paper towels. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
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2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and just cooked through to an internal temperature of 120°F (49°C). Transfer to a plate.
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3
Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet. Once melted, add 4 cloves minced garlic cloves and 1/4 tsp red pepper flakes and cook 30 seconds until fragrant.
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4
Add 1/2 cup roughly chopped sun-dried tomatoes in oil, drained and 1/2 tsp Italian seasoning and cook 1 minute.
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5
Pour in 1/2 cup low-sodium chicken broth and scrape up any browned bits. Add 1 cup heavy cream and bring to a gentle simmer. Cook 3-4 minutes until the sauce thickens slightly.
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6
Stir in 1/2 cup freshly grated Parmesan cheese until melted and smooth. Add 2 cups baby spinach and stir until wilted, about 1 minute.
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7
Return shrimp to the pan and toss to coat. Taste and adjust seasoning. Garnish with 2 tbsp torn fresh basil leaves and serve over zucchini noodles, cauliflower rice, or pasta.